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Is granola still healthy if you add Nutella and chocolate chips? All the healthy elements are still there so let’s say yes! We love to eat it by the handful, yesterday we had it with vanilla yogurt and berries, and today I added banana and vanilla almond milk and had the most delicious lunch.

In a small saucepan, stir together sweetened condensed milk and chocolate chips. Heat over low to medium-low heat just until chips are melted. Remove from heat and stir in vanilla and walnuts. Mixture will be thick. Drop by spoonfuls over dough in pan. Evenly spread fudge filling over entire dough surface. Using your hands sprayed with nonstick spray, drop remaining 1/4 chocolate chip coconut dough by little bits evenly over surface of the fudge filling. Press down just a little to flatten dough bits. Bake 25 minutes. Remove and cool completely to cut into clean squares. Oh course, cut and eat sooner if you can’t wait!

Preheat oven to 350°. Line a 13″x9″ baking pan with foil, leaving overhang, and spray with non-stick spray. In large bowl, cream butter, peanut butter, sugar, and brown sugar. Mix in eggs one at a time. Beat in vanilla. Combine flour, baking powder, and salt; stir into the creamed mixture. Stir in chocolate chips. Spread evenly in prepared pan. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Lay a piece of foil over top of baking pan after about 30 minutes if you think it might get too brown. Cool completely. Remove bars from pan lifting with foil overhang, peel foil away, and cut into bars.
Recipe from tasteofhome.com.

Line large trays or cookie sheets with parchment or wax paper or silpats. Measure Chex cereal into a large heatproof bowl. In saucepan, combine corn syrup and sugar over medium heat. Bring to boil then remove from heat and stir in peanut butter until smooth. Pour over cereal and gently fold together until cereal is completely covered. Scoop out onto prepared trays, I used a large ice cream scoop to make 30 stacks. When cool and set, make the topping.

In microwave safe bowl, add peanut butter, chocolate chips, and butterscotch chips. Microwave on 50% power for 3-4 minutes, stirring every 30 seconds until melted together and smooth. Spoon 1 Tbl of mixture over each stack. Let set up at room temperature or put in fridge to speed up the process. Makes 30 large stacks. Mixture can be pressed into a sprayed sheet pan and then drizzle topping over and cut into bars.

When our daughter came for a visit she made these delicious healthy bars. The recipe is found at sallysbakingaddiction.com. I am thinking maybe the name Healthier Peanut Butter Oatmeal Bars would be better. They probably are healthier than many other dessert bars, but there are still a fair amount of calories in each bar. So, it’s all about portion control, or, do as my husband and I did and just have these bars for dinner! We are so happy…and healthy!

Preheat oven to 350°. Line a 13″x9″ baking pan with foil (leaving overhang on each end) and lightly spray with non stick spray. In large bowl, stirring by hand, mix melted butter, sugar, and vanilla. Mix in eggs one at a time. Add flour, cocoa, dark cocoa, and salt; mix thoroughly. Stir in chocolate chips. Spread in prepared pan. Bake 35-40 minutes, until toothpick inserted in center comes out clean. Toward the end of brownie baking time, start preparing frosting.

In saucepan over medium heat, bring butter, evaporated milk, and sugar to boil. Boil for about 5 minutes until thickened. Remove from heat, stir in vanilla, coconut, and nuts. Pour and spread over cake as it comes from the oven. Cool completely, remove from pan to cutting board using foil overhang. Carefully peel foil away from sides and bottom of brownies and cut into squares.

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Looking through my recipe box I came across this recipe. This was a standard in my home growing up, Congo Squares. I don’t know it’s origin, but it was a go-to treat, made quite often. The butter and brown sugar gives off an amazing caramely (yes, a made up word but works in this case) aroma as it bakes and comes from the oven. Just seven ingredients lead to a delicious, cakey, chewy cookie bar. Nothing tricky or fancy, just an old time favorite that always pleases.

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One of my favorite treats in the whole wide world! I am a dark chocolate fan, I will choose dark chocolate everyday over milk chocolate. But, there is something about the creamy, smooth subtlety of milk chocolate with pumpkin that works so well. Don’t get me wrong, I would totally jump in and eat my share if this recipe were made with semi-sweet or dark chocolate. I am always willing and ready to do my part! Happy October!

When planning a family breakfast, is there any question that there should be homemade sweet rolls on the menu? To me it is one of the most wonderful comfort food there is, hot from the oven with a heavenly aroma hanging in the air. Here are some ideas for Easter breakfast or any morning.

If you’re not an early riser to start the recipe in the morning (how many of us are?) make them the night before up to the step where you put the rolls in the pan. Cover tightly with plastic wrap and put in the refrigerator. Take the rolls out in the morning, remove plastic wrap, cover with a towel and let sit for 1-1½ hours then bake as directed.

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I'm Kristen. Welcome to CookiesCakesPiesOhMy. Baking for my family and friends makes me happy, and sharing it with you makes it even better. I hope you find many recipes here that you will want to bake for your family and friends. Happy Baking!

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